Monday, February 11, 2013

Whole Wheat Blueberry Oatmeal Pancakes

For a pancake that sticks with you a bit longer than most, I recommend using whole wheat and oatmeal.

I reviewed several recipes and then came up with my own twist.  I think the almond extract added a nice flavor that I don't typically taste in pancakes.

Ingredients:

1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon freshly grated nutmeg
1 1/2 cups quick cooking rolled oats
1 1/4 cups milk
3 beaten eggs
1/4 cup olive oil
1/2 cup fresh or frozen blueberries

Mix all ingredients together except for blueberries until well blended.
Heat skillet to medium high heat.
Add 1/3 cup batter to the pan, I typically turn down the heat to medium low at this time
I like to hand add the blueberries to each pancake...in this way, they are evenly placed, or can be placed in fun shapes like a smiley face or a heart...if you have some eaters who do not prefer blueberries, you can leave them out completely.
Flip the  pancake when the bubbles around the edges do not completely fill in.  Allow to cook on the other side, then enjoy.  Repeat until all batter is gone.


Batter and blueberries ready to go



Forming a heart of blueberries...it is getting close to Valentines Day :-)


Evenly spacing blueberries

Finished stack of pancakes


Pancakes also freeze very well to enjoy later.  I usually put two in a quart size bag and place the bags in the freezer.  When ready to eat again, simply put on a plate and microwave for 1 minute.


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